1-week ulam/viand challenge: DAY 2

Yesterday or my first day of healthy, easy-to-make and budget-friendly viand/ulam challenge I had ginisang ampalaya and greaseless fried porkchop. Here is the link of my previous post 1-week healthy, easy-to-make and budget-friendly viand challenge: DAY 1 if you want to try it.

Today’s viand is super easy to make!

Day 2 of 7: Sautéed tahong with pechay

Ingredients (PhP 100)

1 kg tahong or mussel, washed (P 80)

3 cloves garlic, chopped (P 5)

1 pc red onion, chopped (P 5)

1 thumb-sized ginger, chopped (P 5)

1 tsp salt (P 1)

1/2 tsp pepper (P 1)

1/2 tsp patis (P 1)

1/2 cup water

1 bugkos (approx. 2 plants) pechay, chopped (P 10)

Preparation (9 mins):

Make sure to wash the tahong (soak them for 30 minutes before cooking so that it will excrete some of its waste) and the pechay (to remove any fertilizer or pesticide residue).

You can opt to sauté garlic, onion, and ginger first before adding the tahong. But, because we are trying to make each viand in this challenge a little healthier, I will always try not to use oil in cooking.

In a pot, mix all the ingredients and wait until it boils (5-6 mins). Then, check if the tahong/mussels, if most of them are already partially open, add the pechay. Mix everything and simmer for 2-3 minutes.

Note: red onion contains antioxidants, garlic has antibacterial property, ginger is rich in vitamin B6 and magnesium, pechay has high vitamins A and C, mussels are low in fat and can be your source of protein , vitamin C and iron, and VERY RICH in cobalamin (vitamin B12).


**good for 5-6 pax